- Black chocolate - 100 Grams
- Marshmallow - 90 Grams (zephyr-like sweets)
- Cream 30% - 40 Milliliters
- Butter - 1 Art. a spoon
- Cognac - 2 Art. spoons
- Sugar powder - 120 Grams
1. Break the chocolate into small pieces. Put in a separate dish and melt on a small fire. It is necessary to stir constantly the mass, so that the chocolate does not burn. When the chocolate melts a little, add zephyr candies, marshmallow. 2. When the mass is melted halfway, pour cognac and cream into the pan and put butter. 7-8 minutes cook on low heat, without stopping to interfere. It should be a thick, homogeneous mass. 3. Remove the pan from the fire. Do not stop stirring, add sugar powder in parts. The mass thickens so that it will be difficult to stop the spoon. Stitch hand like a dough. Add the powdered sugar until the time when the mastic does not look like an elastic dough. Transfer the mastic to the parchment and wrap it tightly. It can be stored in the refrigerator. When you need to use the mastic, warm it up a little in the microwave.
Servings: 4